Chopped parsley
Gather the washed parsley leaves into a tight ball and hold them with one hand on the cutting board. Using a large cutting knife, slice across the parsley, bringing the knife down and forward or down and backward while sliding it along the mid-section of the fingers of the other hand. Then, holding the handle firmly in one hand, rest the fingers of the other hand on top of the blade (this hand does not apply much pressure on the blade, but rather directs it), bring the front of the blade down first, then back. Repeat till the parsley is finely chopped. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés.You can even use parsly stems, chop them and use as required.
Dried parsley
Dried parsley is brownish green in colour. Dried leaves when crushed have strong aroma and a pungent, bitter taste. It can be stored for long and used in delicacies like pastas, pizzas, salads, soups etc. It's advisable to store refrigerated in an air-tight container.